ALOO KA PARATHA/ ACHAARI ALOO PARATHA /PICKLED ALOO PARATHA

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ALOO KA PARATHA/ ACHAARI ALOO PARATHA /अचारी आलू परांठा

Aloo ka paratha is the king of all the paranthas that are prepared in the Indian subcontinent. Potatoes/Aloo is always available the whole year whereas we have to wait for the seasonal veggies that are stuffed into the dough to make different stuffed vegetable parathas. Aloo ka paratha is cooked and relished heartily by all age groups across the whole country

I remember my childhood days that this was our favourite Sunday breakfast and we used to get up with the heavenly aromas of slow cooking of aloo paratha with the ghee. This tasted divine with a dollop of homemade butter on top. I can still feel that heavenly taste of aloo parathas which were cooked by my ma or grandma. We can’t reach such unmatched quality

Sharing today the same aloo ka parantha with a little twist. In the authentic Punjabi aloo paratha, an addition of crushed dry pomegranate seeds (anaardana) is a must. This time when anaardana was unavailable to me, I added some bits of lemon pickle which made their taste magical. This was very different with a pleasant tang that could be felt in some bites or the other. Hope this twist would also inspire you to make aloo parantha with a new flavour

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Prep time – 20 minutes
Cook time – 20 minutes
Course – Breakfast/Brunch/Lunch
Cuisine – Indian (Punjabi)
Makes – 5-6 paranthas
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Whole wheat dough – As required for 4-5 paranthas
•  Boiled and peeled aloo/potatoes – 4 medium-sized
•  Finely chopped onions – 1 tbsp (1 medium-sized)
•  Finely chopped green chilies – 1-2 nos
•  Lemon pickle – 2-3 pieces(chopped finely)
•  Salt – 1 tsp
•  Red chilly powder – 1 tsp
•  Ajwain/Carom seeds – 1/2 tsp
•  Finely chopped coriander leaves – 2 tbsp
•  Ghee/Oil/butter – 4-5 tsp

HOW TO MAKE PICKLED ALOO KA PARANTHA

1- Mash boiled potatoes and add all the ingredients except oil/ghee

2- Combine all the ingredients so well to incorporate with each other

3- Take a dough ball and roll into dry flour. Spread it little with a rolling pin

4- Add 1-2 tbsp of mashed aloo masala on it

5- Cover the disk from all sides to make a ball and roll into dry flour

6- Now spread the disk gently with the rolling pin. (Hard efforts will spoil the disk and potatoes will come out)

7- Drop the disk on medium hot tawa and cook both sides by flipping 2-3 times both sides

8- Finely apply ghee on top and flip again to cook until you see golden spots are there. Keep the flame low- medium to cook the parantha very crisp

Serve the tasty ACHAARI ALOO KA PARATHA with butter and plain curd or BOONDI KA RAITA

NOTES AND TIPS

1- Mashed potatoes must be cooled completely before stuffing into the dough. You can refrigerate them for 5-7 minutes before stuffing them so that their starch is set well.

2- The atta dough must have a rest for a few hours before making parantha. The well-rested dough has elasticity and gluten so parantha is cooked perfectly crisp(a day before dough is the best)

A FEW MORE LAJWAAB PARANTHA RECIPES TO ENJOY

SOYA PARANTHA

BESAN-PYAZ KA PARANTHA

PANEER-GREEN ONION PARANTHA

GOBI/CAULIFLOWER PARANTHA

MATAR/GREEN PEAS PARANTHA